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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County

4-to-6 pork chops
Salt and pepper
Flour for browning, plus 2 tablespoons for sauce
¼ cup oil
1 large onion, sliced
2 chicken bouillon cubes
2 cups hot water
8 ounces sour cream

Season pork chops with salt and pepper and dredge in flour. In a skillet, heat oil and cook pork chops until lightly browned. Place chops in slow cooker and top with onion slices.
Dissolve bouillon in hot water and pour over chops. Cook on low 7-to-8 hours or on high for 3-to-4 hours.
After chops have cooked, stir 2 tablespoons flour into sour cream. Stir into cooking liquid in crock pot. Turn to high for 15-to-30 minutes or until liquid is slightly thickened. Serve with rice, noodles or potatoes.





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